Crispy Stuffed Tahu

Ingredients

• 2 Tbsp Kimball Chili Sauce  
• 1 Tbsp Kimball Tomato Sauce  
• 2 Tbsp Kimball Oyster Sauce 
• 200g Minced Chicken 
• 50g Cabbage, Finely Diced  
• 30g Carrots, Finely Diced  
• 30g Fried Shallots, Lightly Crushed  
• 4 Sprigs Spring Onion, Thinly Sliced  
• 1 Nos Egg 
• Oil For Deep Frying 

• 1 Tbsp Kimball Chili Sauce  
• 1 Tbsp Kimball Tomato Sauce  
• 1 Tbsp Kimball Oyster Sauce 
• 1 Tbsp Cheong Chan Cooking Caramel  
• 3 Nos Red Bird’s Eye Chili, Finely Chopped  
• 1 Tbsp Soy Sauce  
• 2 Tbsp Coriander, Finely Chopped  
• 1 Tbsp Lime Juice  
• 1/2 Tbsp Brown Sugar  

Method

1. For dipping sauce, mix all ingredients until well combined. Set aside.
2. Take one tofu pok and make a cross cut at the top, then flip it inside out. Gently remove the white part and mix well with filling ingredients. Keep the tofu pok shells.
3. Take 1 tablespoon of the filling and stuff it into the tofu pok shell, press it down firmly. Repeat the step with the remaining ingredients. Chill in the fridge for 15 minutes to let it set.
4. Heat up oil to medium heat and deep fry the stuffed tofu with the meat side down. Keep stirring until golden brown then flip it around and fry the other side until golden brown as well. Dish up and serve with the dipping sauce.